Angus & Oink | Superior Single Species Gochugaru Chilli Flakes | Authentic Kimchi & Korean Cuisine | Smoky, Fruity-Sweet Flavor | Stir Fries & Marinades| 1 x 150G Tub with Shaker Cap

So much chilli I love it , the taste is just perfect for my recent obsession with Korean food

Very good

the best chilli powder ever not too hot but just perfect.

Making a big batch of Kimchi - so seemed good value for the amount - but definitely not as bright red and has more pith and seeds than my usual brand (which I buy from a bricks and mortar Korean store in central London). Shame really - it was just ok.Kimchi was nice and quite hot, but not as vibrant in colour as usual.

4 small cucumbers (or 2 large English cucumbers)1 tablespoon salt (non-iodized if possible)1 tablespoon sugar1 tablespoon gochugaru (Korean red pepper flakes)3 cloves garlic, finely minced1 spring onion, finely chopped1 tablespoon fish sauce (or soy sauce for vegetarian option)1 teaspoon toasted sesame seedsOptional: ½ teaspoon grated gingerPrep the cucumbersSlice them into 1 cm thick rounds or halve lengthways and cut into chunks. Place in a bowl, sprinkle with salt, and leave for 30 minutes. This draws out excess water.Drain and rinseRinse the cucumbers briefly and pat them dry. Discard the excess water.Make the seasoning pasteIn a bowl, combine gochugaru, garlic, spring onion, fish sauce, sugar, and ginger if using. Mix into a coarse paste.Combine and mixToss the cucumbers in the paste until well coated. Add sesame seeds and mix gently.Let it sitYou can eat it straight away for a fresh crunch or store in a sealed container in the fridge for a day to let the flavours develop.

Arrived in quick time. Can't get them in Northern Ireland.

Too expensive and not returnable.

Goooood stuff